South Indian Chicken Curry Food

SOUTH INDIAN CHICKEN CURRY

South Indian Chicken Curry image

The southwestern part of India known as Kerala, where I was raised, is endowed with lush, tropical growth year-round-coconut trees along the coast and, at higher elevations, an abundance of herbs and spices. So it's no wonder that in this region, highly spiced curries flavored with coconut milk are an important part of every dinner. If you don't have time to make your own fresh Curry Spice Mix, you can substitute a store-bought garam masala or curry powder.

Provided by Aminni Ramachandran

Yield six.

Number Of Ingredients 13

Ingredients

1 Tbs. vegetable or canola oil
1/2 tsp. black mustard seeds
3 medium onions, sliced thin
Stems from 3 sprigs fresh cilantro, chopped, plus 1/4 cup loosely packed cilantro leaves
1 clove garlic, minced
1-inch piece of ginger, minced
3 potatoes, diced into 1/2-inch cubes
2 green peppers
2 lbs. chicken thighs, skinned
2 to 3 Tbs. South Indian Curry Spice Mix
2 cups fresh Coconut Milk (1 cup thick, 1 cup thin)
Kosher salt
Cooked long-grain rice, for serving

Steps:

In a large pot, heat oil over medium heat until it is very hot. Add mustard seeds and let them sizzle for about 1 minute. Add the garlic, ginger, sliced onion, and cilantro stems, and cook for 5 minutes, stirring frequently. Add the ground spice mix and continue cooking for 6 to 8 minutes until the onions are very soft, stirring often so that the onions cook evenly.
When the onions and peppers are soft and have absorbed the spices, start adding the chicken, a little at a time. Stir the pieces until they're coated with the spices, and then add more chicken. When all the chicken has been stirred in, pour the thin coconut milk over the chicken, add the salt and the potatoes, reduce the heat to medium low, cover and simmer until the chicken is cooked and the potatoes are tender, about 40 minutes. To soften the flavor of the spices, and to make a creamy sauce, the author simmers the chicken for her curry in coconut milk.
Remove the cover from the pot and bring the liquid to a boil. Boil for 3 to 5 minutes, until the sauce is thickened. Then add the thick coconut milk and the cilantro leaves. Return liquid to a simmer, season to taste with salt, and serve with rice.

Nutrition Facts : ServingSize six.

CHICKEN CURRY SOUTH INDIAN STYLE

Chicken Curry South Indian Style image

An easy and tasty Indian recipe with chicken and Indian spices.A delicious chicken curry with onion,ginger,garlic,tomatoes,coriander leaves etc....

Provided by swan123

Categories Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 kg chicken
2 teaspoons oil
2 onions, sliced
1 teaspoon minced ginger
1 teaspoon minced garlic
2 green chilies, slit
2 tomatoes, chopped
curry leaf
1 1/2 teaspoons coriander powder
2 teaspoons chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon fennel seed
1 teaspoon clove
1 teaspoon cardamom, crushed
bay leaf
lemon juice
salt
chopped coriander leaves

Steps:

Marinate chicken pieces with pepper powder,turmeric,salt,lemon juice around 30 minutes.Heat oil in a pan and add bay leaf, ginger,garlic and saute for a minute.Add onion,green chillies and saute. Add salt also.Add curry leaves into this and saute.Add chopped tomatoes.Make a paste of coriander,chilly powders with 1tbsp water and add this paste into it and saute until the oil separates from it.Then add chicken pieces and saute well for 5 minutes and add 1/2 cup water .close the lid and cook in low heat for 20 minutes.Add chopped cilantro leaves and add few drops of lemon juice at the end.Do not boil after adding lemon juice,the curry tastes sour.Serve with bread,chappathi or rice.

Nutrition Facts : Calories 613.2, Fat 40.6, SaturatedFat 11.2, Cholesterol 187.5, Sodium 206.7, Carbohydrate 12.5, Fiber 3.5, Sugar 5.3, Protein 48.6

SOUTH INDIAN (KERALA) CHICKEN CURRY

South Indian (Kerala) Chicken Curry image

This is a yummy medium spicy chicken curry in a thick sauce. I have attempted to modernize it a bit without taking away from the authentic taste, hope you enjoy this as much as DH & I do!

Provided by SweetnSpicy Chef

Categories Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 teaspoons coriander powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/8 teaspoon pepper
1/4 cup oil (I like canola)
1/2 teaspoon mustard seeds
1/2 cup onion, cut in thin long slices
5 garlic cloves or 5 teaspoons chopped garlic
2 teaspoons gingerroot, thin slices or 2 teaspoons crushed gingerroot
4 green chilies, slit at one end
4 -5 curry leaves
1 medium tomatoes, cubed
1 teaspoon vinegar
1 kg skinless chicken, with bone cut up in pieces
1/2 teaspoon salt (to taste)
1 cup coconut milk
1/2 cup water (or alternatively use 2/3 cup of coconut powder & 1 1/2 cup of water)
2 medium potatoes, washed, peeled & cubed
3 teaspoons tomato paste
chopped fresh coriander, for garnish (optional)

Steps:

Heat oil in a deep pan.
Mix/Grind coriander, chili, turmeric and pepper together in a bowl - set aside.("A").
Fry mustard in hot oil and sauté onion, garlic, ginger, chili and curry leaves ("B") till onions are golden.
Once done - remove onion mixture from oil to another frying pan & add tomatoes and keep over low heat till tomatoes dissolve from their skins.
Meanwhile in the deep pan, add chicken, vinegar, salt, and spice mixture ("A") - stir for a few minutes . Mix coconut milk & water and add. Cover the pan with lid & cook over med-low heat ("C").
When the meat is cooked through, add the potatoes. Once the potatoes are half-cooked (about 15 minutes), stir in the tomato-onion mixture from "B" and add the tomato paste.
Leave uncovered & stir once in awhile. When the potatoes are cooked through & the curry thickens, remove from heat & garnish with chopped coriander & enjoy with jasmine or basmati rice!

Nutrition Facts : Calories 804.6, Fat 36.2, SaturatedFat 16.3, Cholesterol 212.5, Sodium 564.8, Carbohydrate 35.3, Fiber 6, Sugar 10, Protein 83.7

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